Honey Sponge Cake
separated, room temperature
In bowl, sift flour, baking powder and salt; set aside.
In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
Cream mixture until smooth, about 5 minutes.
Add honey and almond powder.
Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in egg whites.
Steaming: Before mixing, bring water in steamer to boil.
Grease bottom only of 9 inch round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
Pour batter into bowl.
Steam for 1 hour.
Best served steaming hot, cake can always be resteamed without suffering.